Think casual entertaining, and you think “grill.” This dish, from the New Southwestern bistro Third Coast Rotisserie and Grill in Houston, propels tradition up a notch.

The shrimp and scallop skewers, a creation of executive chef Gary Tottis, take one of Texas’ great natural resources— seafood—and give it a distinctive Mexican accent—the avocado sauce. Grilling brings out the sweetness of the shellfish, while Third Coast’s signature pasta primavera, Tottis’ collaboration with sous-chef Russell Knott, makes a light and savory vegetable accompaniment. The dish is healthy yet substantial enough to satisfy your hungriest guest.

Take one of Texas’ great natural resources—seafood—and give it a distinctive Mexican accent—the avocado sauce.

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